THIS OXIDADO IS SO GOOD, YOU'LL WANT S’MORE!

Jhon Rodriguez produces fantastic coffee at his farm, Rio Negro. Jhon uses his skill to focus on controlled fermentation, consistency, and flavor clarity. Oxidado is a controlled fruit oxidation process that delivers both complexity and cleanliness. This lot begins with harvesting the ripe cherries. They’re then sorted, rinsed, and fermented for 48 hours at 40°C to encourage microbial activity, oxidation, and the formation of aromatic compounds. The coffee is depulped and fermented again for 24 hours in water with controlled oxygen injection. The coffee is then rinsed and dried to 11% moisture. The result is sweet, clean, and comforting, with notes of milk chocolate, cherry syrup, graham cracker, and marshmallow.